The purpose of this blog is to document my adventures in homebrewing, mainly so I can learn from my mistakes. I'm posting it online so others can learn from my mistakes too. (I make a lot of them). Now with comments on articles about beer and home brewing and the occasional beer review, as well as all of my home brew recipes.

Wednesday, May 20, 2009

I'm finally getting around to posting my porter recipe. I say it's a tale of three porters because I made a very large batch (around 15 gallons) and then split the wort between three different yeasts. So here we go:

I mashed the above for 2.5 hours at 152F. I did a batch sparge and collected approximately 18 gallons of wort. I boiled for 60 minutes, there was only one hop addition 2 oz of Galena 13.1% AA boiled for the whole hour.

The batch was split between Chimay yeast (cultured from a bottle of Chimay Red), Wyeast London 1968, and Wyeast Munich Lager yeast--yes I made a porter/lager. The London and the Belgian fermented at 64F, and the Munich at 56F. In hindsight, I would have fermented the Belgian a little warmer, to bring out more esters and phenols.

But wait, it gets better. After primary fermentation of the batch on the London yeast, I added 8.8 ounces of dried coconut that I toasted at 350F for about 20 minutes.

So I have a Belgian Porter, A Toasted Coconut Porter, and a Dark Lager Porter.

O.G. was 1.046, the Belgian and the lager finished at 1.010, I haven't yet measured the Toasted Coconut.

2 comments:

Your "Tale of Three Porters" reminds me of an idea I've been kicking around for a while... I want to take five gallons of porter and split it into a bunch of 1 or 1/2 gallon batches, each with a different flavor added in the secondary. I figure one coffee, one fruit (maybe raspberry), one vanilla, and then some more adventurous stuff (like a kalamata porter... something a co-worker keeps bugging me about). I figure it'll be a pain in the ass to bottle from 1/2 gallon growlers, but I'll figure it out. Now I just have to get off my ass and do it!